Dive into the vibrant flavours of this meat-free curry! Golden, seared halloumi and sweet roasted veggies get a thick coating of the luscious Bengali coconut sauce. Served with fragrant garlic rice and a sprinkle of fresh coriander, it’s a bowl of comfort—perfect for curry night!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1
carrot
1
leek
1 packet
peeled pumpkin pieces
1 packet
Halloumi
3 clove
garlic
1 packet
basmati rice
1 sachet
Mumbai Spice Blend
1 packet
Bengal Curry Paste
1 packet
Coconut Milk
1 packet
coriander
olive oil
20 g
butter
1.5 cup
water (for the rice)
½ cup
water (for the curry)
1 tsp
brown sugar
• Preheat oven to 240ºC/220ºC fan forced. • Cut carrot into bite-sized chunks. • Thinly slice leek. • Place carrot, peeled pumpkin pieces and leek on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Cut halloumi into bite-size chunks. • Finely chop garlic.
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When the oil is hot, add halloumi and cook, tossing occasionally, until crispy and golden brown, 3-4 minutes. Transfer to a bowl.
• When the rice has 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend, Bengal curry paste and remaining garlic, stirring until fragrant, 1-2 minutes. • Add coconut milk, the water (for the curry) and brown sugar to the frying pan and stir to combine. Simmer until slightly thickened, 2-3 minutes. • Stir through the roasted veggies and halloumi. Season to taste.
• Divide garlic rice between bowls and serve with Bengali halloumi and roast pumpkin curry. • Tear over coriander to serve. Enjoy!